Venturing Beyond Veuve?
Explore Other Champagnes

By

Dorothy J. Gaiter and

John Brecher Staff Reporters of The Wall Street Journal

Updated May 24, 2002 10:59 a.m. ET

The first time we took a long-distance train, about 25 years ago, we packed a bottle of Champagne. It was Taittinger, which we bought only because it was on sale. We were young journalists and knew nothing about real Champagne. As soon as the train left the station, we popped the cork. Our little metal cabin filled with remarkable smells of chalk and yeast and fruit. We'll never forget that first smell.

Since then, by tradition, we always drink sparkling wines aboard trains. Not only do we take some with us, but we pick...